Photo: Andrew Ridley
Five-veg lasagne
10 ingredients
15 min + 40 min
Serves 4
openrecipes
This vegetarian main is a great source of vitamins and iron and a simple way to get your 5-a-day
Estimated Nutrition (whole recipe, rough)
670
Calories
30g
Protein
51g
Fat
26g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Spinach | 1 cup raw (30g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tbsp olive oil
- 1 aubergine , cut into small chunks
- 150g mushrooms , chopped
- 4 roasted red peppers , chopped
- 700g passata with onions and garlic
- 8-10 lasagne sheets
- 400g frozen spinach , defrosted
- 250g tub ricotta
- 25g grated parmesan (or vegetarian alternative)
- 25g pine nuts
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes